As domestic economic and competitive pressures grow, the casual-dining segment continues to face many challenges, and increasingly determined operators are rising to meet them.Just as the past few years have been no cakewalk for casual-dining...

A20-year veteran of the Boston-area restaurant industry, Paul Booras has seen a lot of foodservice trends come and go over the years. But one trend he thinks has staying power is the movement toward alternative energy sources, such...

The word “Hunan” has appeared in the names of Chinese restaurants in the United States, and in the names of dishes on their menus, for decades, without many Americans knowing what it meant exactly. Eateries with names like “Hunan...

BARCELONA SPAIN —Chefs, with their ability to affect consumer tastes through new culinary trends, are in a unique position to help protect the world’s aquaculture by supporting the use of sustainable...

LOS ANGELES Spago in Beverly Hills, Calif., diners may or may not notice a conspicuously placed sign beside the door with a bright blue letter “A.” —When walking into Wolfgang Puck’s iconic...

Amid a swirl of controversy, some restaurants have scuttled plans to deduct portions of credit card processing fees from servers’ tips as a way to offset wage hikes and other increased operational costs that are squeezing profit margins. ...

Get in, set up an effective staff schedule and move on to the next task: That’s what most restaurateurs want out of their scheduling software. But knowing that doesn’t necessarily make their search for the right software any easier, as the...

PORTLAND ORE. —After raising money, scrubbing floors, painting, scavenging for furniture and haggling over prices for equipment, a remodeled nonprofit cafe in the north Portland neighborhood of...